Boeuf Bourguignon

• 2 tablespoons salad oil
• 2 slices fatback
• 1 1/2 cups carrots diced
• 2 pounds rump roast cut into 1/4-in slices
• 2 onions mediums
• 1 clove garlic minced fine
• 2 shallots finely chopped
• 1/2 pound mushrooms chopped
• 1/2 bottle Burgundy wine
• 1 cup cognac
• salt to taste
• freshly ground black pepper to taste

1. Pour the oil into the bottom of a two-quart flameproof casserole and add one slice of the fatback.
2. Add the diced carrots and cover them with a single layer of one-third of the sliced beef. Sprinkle with salt and pepper.
3. Sprinkle the meat with half the onions, garlic, shallots and mushrooms.
4. Cover with a layer of half the remaining beef and sprinkle with more salt and pepper.
5. Add the remaining onions, garlic, shallots and mushrooms and cover with a final layer of the remaining beef. Top with the second slice of fatback.
6. Pour the burgundy and cognac over all.
7. Season with additional salt and pepper.

salad oil, fatback, carrots, rump roast, onions, garlic, shallots, mushrooms, wine, cognac, salt, freshly ground black pepper

Taken from www.yummly.com/recipe/Boeuf-Bourguignon-1649622 (may not work)